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This is How We Roll

The chemistry of breadmaking

6-7 p.m. | Feb. 6 | Leraas Lecture Hall, Rieke 103

How do different types of flour change the texture of bread? What does kneading dough actually do? What happens inside bread as it rises? Come learn about these and other questions as we learn what makes bread so delicious.

Join Erica Fickeisen, PLU’s Lead Baker, and Justin Lytle, Associate Professor of Chemistry for a tasty experience that will satisfy your cravings for carbs. We will explore the science of making bread and will provide a variety of free breads for taste testing afterwards.

Free and open to the public. Free bread samples afterwards.

Sponsored by the Chemistry Department and Campus Restaurants.

Event Details:

  • Speakers: Erica Fickeisen, Lead Baker
    Justin Lytle, Associate Professor of Chemistry
  • Time: 6-7 p.m.
  • Date: Feb. 6, 2019
  • Place: Leraas Lecture Hall, Rieke 103

Free and open to the public. Free bread samples afterwards.